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BackstoryThis is a nice dip to make in either a 13x9 pan, a 8x8 pan or to make a half portion for in a dip crock. It can cool over the course of your party so you'll need to keep it warm (if it lasts that long).
I make mine w/ fat-free sour cream, cream cheese and shredded cheese (you can usually get low-fat in the Mexican style). If you do that, your dip with naturally be "light" since the chili and salsa have little to no fat and none of those are high in sugar.
I like it b/c it's nice to have a hot dip and most taco dip recipes are cold. It's also so easy with all pre-made store-bought ingredients, a kind of last minute "dump, heat and serve" hors d'ouevre. This also freezes and reheats beautifully for your next get-together.
Note: the layering effect is for presentation, especially in a glass pan. It looks and tastes fine if you just mix it all together (it makes a kind of light orangey-pink color when mixed). If you're using a dip crock, mixing instead of layering is a better approach.
- 12 oz jar salsa
- 15 oz can/jar chili
- 8 oz cream cheese
- 16 oz sour cream
- 1-2 bags (2 c each) cheddar, jack or Mexican blend cheeses
- Tortilla chips
- Make a white layer in bottom of pan with cream cheese and sour cream.
- Add a red layer of salsa and chili.
- Add a layer of cheeses.
- Repeat layering like so: white, red, cheeses.
- Heat until melted in oven, microwave or dip crock.
- Serve w/ tortilla chips.